Indulge in the ultimate comfort food with our Fettuccine Alfredo recipe – ready in just 20 minutes, it’s rich, creamy, and oh-so-satisfying.
Fettuccine Alfredo is an all-time favorite among pasta lovers, and this ultimate guide will show you how to make it to perfection. The recipe has been tried and tested, guaranteeing fantastic results every time. Follow this guide to make a restaurant-quality meal in your home kitchen.
Why This Recipe Works
- Heavy cream adds richness and thickness to the sauce.
- Adding a clove of garlic to the cream adds an extra layer of mild flavor.
- Freshly grated Parmesan cheese ensures maximum flavor.
- A touch of nutmeg adds a subtle complexity to the sauce.
- Allowing the pasta to finish cooking in the sauce helps it adhere to the Fettuccine, resulting in a more flavorful and delicious dish.
- Reserving pasta water helps to loosen the sauce and create a velvety texture.
Ingredient Notes
- Fettuccine: Use high-quality Fettuccine for the best flavor and texture. Substitutions can include linguine or spaghetti if Fettuccine is not available.
- Cream: High-fat creams are best as they thicken when cooked. We recommend heavy cream if you live in the US, double cream in the UK, thickened cream in Australia, or other regions, whipping cream, or crème fraîche.
- Butter: We like salted butter to flavor the sauce, but unsalted butter can be used too.
- Nutmeg: Nutmeg adds a subtle complexity to the sauce. If you don’t have nutmeg, you can leave it out.
- Cheese: Freshly grated cheese is best as it melts easily into the sauce. If you don’t have Parmesan, use one with lots of flavors Pecorino Romano, Asiago, or Grana Padano.
- Salt and Black Pepper: Salt and black pepper are used to season the sauce to taste. Use freshly ground black pepper for the best flavor.
- Parsley: Fresh parsley is used to add a subtle herb flavor. If you don’t have it, you might want to omit using any herbs so as not to overpower the dish.
How To Make Fettuccine Alfredo
- Cook the pasta until just underdone. Reserve some pasta water before draining and set it aside.
- Heat cream, butter, and Parmesan cheese in a separate pan until melted.
- Mix in nutmeg, black pepper, and salt. Add pasta to the sauce to finish cooking, toss to coat and add reserved pasta water to loosen as needed.
- Serve with parsley and extra Parmesan cheese.
Perfect Pairings
Many delicious pairings go well with Fettuccine Alfredo. Here are a few ideas:
- Panko Chicken: Breaded chicken cutlets are a classic pairing with Alfredo sauce. Crispy and golden brown, serve them alongside the pasta.
- Garlic Shrimp: Garlicky shrimp is another classic pairing. Serve them on the side over the pasta.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are healthy and delicious side dishes that all pair well with Fettuccine Alfredo.
Make Ahead & Storage
Fettuccine Alfredo is best served immediately while it’s hot and creamy. The sauce will thicken as it cools, and the pasta will clump together if left too long.
Make Ahead: You can prepare the sauce in advance and refrigerate it for up to 3 days. When you’re ready to serve, warm the sauce, cook the pasta and finish following the recipe.
Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat the pasta gently on the stovetop or microwave, adding a little cream or milk to loosen the sauce. However, Alfredo sauce won’t be as creamy or velvety as when it’s freshly made, so it’s best to enjoy it immediately if possible.
Freezing Notes
Fettuccine Alfredo can be frozen, but it’s not recommended because the sauce may separate and become grainy when reheated. However, if you need to freeze it, place the pasta in an airtight container or freezer bag, removing as much air as possible. The pasta can be frozen for up to 2 months.
To reheat frozen Fettuccine Alfredo, thaw it in the refrigerator overnight. Then, reheat it gently in a pan over low heat, adding a little cream or milk to thin out the sauce if needed. It’s important to reheat the pasta slowly to prevent the sauce from separating or becoming grainy.
Erren’s Top Tips
- Cook the pasta until it’s just underdone, as it will finish cooking in the sauce, allowing it to absorb the flavors and marry with the sauce. Overcooked pasta can become mushy and won’t hold up well in the sauce.
- Be sure to save some pasta water before draining the pasta, as it’s full of flavor and velvety starch that can be used to thin out the sauce without diluting its flavor. The sauce should be added a little at a time until it reaches your desired consistency.
- Use high-fat, heavy, or whipping cream, as it thickens when cooked without a roux or thickening agent. Using low-fat cream can result in a watery and thin sauce.
- When cooking the pasta, add enough salt to the water to season it. The pasta water should taste like the ocean, so don’t be shy. If you’re not sure, taste the water before adding the pasta.
- Avoid using oil in the pasta water, as it can make the sauce slip off the pasta instead of coating it.
- Be sure to taste the Parmesan cheese before seasoning the sauce with salt, as it can be pretty salty. If using other cheeses like Pecorino Romano, Asiago, or Grana Padano, remember that they also have different salt levels, so adjust the seasoning accordingly.
- Variations: Add cooked vegetables or chicken, sauteed shrimp for Shrimp Alfredo, or Chicken and mushrooms for Chicken & Mushroom Alfredo.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Fettuccine Alfredo
Ingredients
- 1 pound Fettuccine
- 2 cups heavy cream (UK double cream)
- 1 clove garlic peeled and left whole (optional)
- 8 tablespoons salted butter (1 stick US)
- 1 pinch nutmeg
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Instructions
- In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a half cup of the cooking water before draining.
- While the pasta is cooking, heat the cream and garlic (if using) over low-medium heat in a deep saute pan.
- Add butter and whisk gently until melted. Mix in the nutmeg and cheese. Season with freshly grated black pepper. Simmer over medium heat 5 to 7 minutes to thicken slightly. Remove and discard the garlic.
- Add the pasta to the pan, and gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Taste for seasoning and add salt as needed. Serve immediately.
Tips + Notes
- Cook the pasta until it’s just underdone, as it will finish cooking in the sauce, allowing it to absorb the flavors and marry with the sauce.
- Be sure to save some pasta water before draining the pasta to thin out the sauce.
- Use high-fat, heavy, or whipping cream, as it thickens when cooked without a roux or thickening agent. Using low-fat cream can result in a watery and thin sauce.
- When cooking the pasta, add enough salt to the water to season it. There’s nothing worse than bland pasta!
- Avoid using oil in the pasta water, as it can make the sauce slip off the pasta instead of coating it.
- Salt sparingly until the end as Parmesan cheese can be salty. Taste before seasoning the sauce with salt before serving.
Nutrition Information:
Step By Step Instructions
Begin by cooking one pound of Fettuccine pasta in a large pot of salted water until just underdone. It will finish cooking in the sauce, so it’s important not to overcook it. Reserve a half cup of the pasta cooking liquid before draining the pasta.
While the pasta is cooking, heat 2 cups of heavy cream in a deep sauté pan over low-medium heat.
Once heated, add eight tablespoons of butter along with one peeled garlic clove (optional) and whisk gently until melted.
Mix in a pinch of nutmeg, followed by ¾ cup of freshly grated Parmesan cheese.
Season the sauce with freshly grated black pepper, and taste it before adding any additional salt. Keep in mind that Parmesan cheese can be quite salty on its own, so it’s best to avoid over-seasoning.
Simmer over medium heat for 5 to 7 minutes to thicken the sauce. Then remove and discard the garlic.
Add the cooked pasta and parsley and toss gently to coat it in the Alfredo sauce.
Cook until the pasta is al dente. If the sauce gets too thick, add some of the reserved pasta water a little at a time until it reaches your desired consistency. This water is full of flavor and velvety starch that thins out the sauce without diluting its flavor.
Taste for seasoning and add salt to taste. Serve immediately and enjoy every last bite.
Update Notes: This post was originally published in May 2014. It was republished with ingredient notes, new photos, tips, and FAQs in September 2023.
FAQs
While you can use milk instead of heavy cream, it won’t produce the same richness and will need a thickening agent like a roux to thicken the sauce. Heavy cream is essential to achieving the velvety texture and depth of flavor that makes Fettuccine Alfredo so delicious.
Yes, you can use less butter in Fettuccine Alfredo, but it may affect the richness and creaminess of the sauce. The butter is an essential component of the sauce, as it adds flavor and helps to thicken it. However, you can try reducing the amount of butter slightly or use a low-fat butter substitute, such as margarine, to reduce the calorie content of the dish. Remember that the sauce’s texture and flavor may differ slightly when using less butter, but it should still be delicious.
Erren Hart says
Your comment put a smile on my face. I’m happy that the recipe was a hit for you.
Marnie says
Very good and super easy Alfredo recipe. The nutmeg is key to that little bit of flavor that you just cannot peg. Excellent.
Erren Hart says
Thank you for trying the Alfredo recipe! I’m glad you enjoyed it and found it easy to make. The addition of nutmeg does add a unique and subtle flavor that enhances the overall taste of the sauce. It’s great to hear that it worked well for you. I appreciate your feedback and hope you continue to enjoy cooking delicious meals!